Blueberry Crescent Rolls
I’m not sure if you call these little pastry delights “crescent rolls” or “croissants,” but perhaps I just don’t feel fancy enough to run with the “croissant” label. 😉 Since this recipe uses the Pillsbury Crescent Roll Dough from the good ole grocery store, let’s just call them that. The good news? You can rename in your own home, if you prefer! As much as I LOVE making baked goods from scratch (I do try to watch preservatives, etc.), it is helpful to skip a few steps every now and then. I think you’ll find it is totally worth it for these yummy blueberry bites! (My favorite part? The fact there’s a little cream cheese hidden in these…yay!)
For those of you who’ve been gracious enough to check out my blueberry granola recipe, you know that I’m a fan of dehydrating fruit in the oven (since I don’t have room for a dehydrator at this time). It’s a great way to use up fruit that you may not have a specific use for – and if you stick some peach slices in the oven with a little coconut sugar sprinkled on top- let me tell you…those taste like little (natural) fruit rollups! Love, love, love!
If you dry the blueberries yourself...
Just make sure that you back time the recipe. Blueberries dry a little faster than tomatoes and peaches, but it still takes about 3 hours to really make sure they are dehydrated. And, if your blueberries are GIGANTIC, like this batch was (I wish I had a picture to show you), it takes a little longer. Ideally, you should need about 3 hours at 225ºF. Just wash and dry them, put them on a parchment-lined backing sheet, pop them in, and wait!
Have a little water on standby to help work the dried blueberries into the dough. When mixing, the blueberry pieces – or powder – will mold a little better with the dough with a little hydration.
Tips for the best blueberry crescent roll batch ever
- Ensure the dried blueberries are very dry before adding to the food processor; using freeze-dried will guarantee dryness that will generate a more uniform texture. I dried my own in the oven and the texture was less uniform after processing. I liked this because it gave the dough a more rustic look. It all depends upon the look you want!
- Reserve some of the blueberry preserve + cream cheese mixture (a few tablespoons) to drizzle over the baked crescent rolls, if you want to avoid powdered sugar.
- Some of the filling will spill out of the sides when you roll them and during baking. That’s ok! If you loose a precious blueberry from the preserves, you can either return it to its home, or let the filling bake with the crescent rolls and enjoy a taste while the rolls cool. It is really good!
- Adding the filling means you need to add a few minutes to the baking time. The instructions call for 9-12 minutes in the oven and these needed 16 minutes.
Blueberry Crescent Rolls
- 1 8 ounce package store-bought crescent roll dough
- 1/2 cup dried blueberries
- 1/2 cup blueberry preserves
- 1.5 ounces plain cream cheese, softened
- 1 tablespoon water
- 1 tablespoon powdered sugar optional
- Preheat oven to 375º F.
- Take the dried blueberries and process them in a food processor until finely ground. Stop short of creating a powder if you prefer a rustic look in the dough.
- Pull the crescent roll dough pieces apart and put in stand mixer, or large bowl for a hand mixer. Add ground blueberries and stir for a minute on low speed. Add 1 tbsp water, if the dough feels dry and you want to incorporate the blueberries a bit more.
- On a lightly-floured surface, roll out the dough until it is 1/8 inch thick. Cut triangles to replicate the original pattern of alternating triangles.
- Add the triangles to a baking sheet lined with parchment paper.
- In a small bowl, mix the cream cheese and blueberries with a spoon until thoroughly combined. Small bits of cream cheese are "ok" to leave in the mixture.
- Spoon 1 - 2 teaspoons of the blueberry cream cheese onto the wider end of each triangle and roll, starting from the wide end. Some mixture will leak out - you can either push some back in, pinch the sides a little to prevent further leakage, or just eat what crescent roll decided was extra. Reserve a few tablespoons of the cream cheese mixture for later.
- Bake for about 16 minutes, or until the edges of the rolls are a medium-brown and the dough in the middle of the roll has a thin crust texture. Time is added to the instructions on the crescent roll package because of the filling.
- Allow to cool on a wire rack. Sprinkle with powdered sugar, or drizzle with the remaining blueberry cream cheese mixture. Enjoy!
Now, the question is – are you going to enjoy these for breakfast or dessert? I hope these grace your table soon and that you enjoy every last bite.
Until next time, cheers to your hearth, health, and happiness!